Use of retentate powder in the production of white-brined cheese by the direct recombination system. 2. Effect of different protein levels on the rheological properties

AVŞAR Y. K., Yildirim Z., YILDIRIM M.

Milchwissenschaft, cilt.57, sa.4, ss.194-197, 2002 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 57 Sayı: 4
  • Basım Tarihi: 2002
  • Dergi Adı: Milchwissenschaft
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.194-197
  • Hatay Mustafa Kemal Üniversitesi Adresli: Evet

Özet

In this study, the effect of protein contents on the textural properties of white-brined cheese produced by the direct recombination system (DRS) using retentate powder was investigated. The total solids and fat content of cheese was kept same, but the samples differed in protein content (12.5, 14.0. 15.5 and 17.0%, respectively). A compression test was applied and elasticity modulus, yield stress and yield strain were obtained from force-time curves. Samples were analysed for a period of 30 d at 10 d intervals. Increasing the protein content up to a certain level (14.0%) increased the elasticity modulus and yield stress. However, beyond that level (i.e. 15.5 and 17.0%) no effect of additional protein was observed suggesting that after a critical level is reached the additional protein increased the viscous component of the cheese rather than the elastic one. Unlike the other parameters, the protein levels did not affect the yield strain since this parameter is closely related to pH and proteolysis. Yield stress and yield strain values decreased, and the cheese samples became considerably shorter during maturation as an indication of breakdown of the bonds holding the structure.